It’s fall and the stores have pumpkins everywhere. I wanted to make chocolate chip cookies, but once I saw all the pumpkins, I knew that I needed to make Pumpkin Chocolate Chip Cookies.
I usually make my chocolate chip cookies with semi-sweet chocolate chips, but these soft and chewy cookies are loaded with milk chocolate chips, which pairs perfectly with pumpkin.
1 cup butter, softened (2 sticks) (8 oz)
3/4 cup caster sugar (superfine or baker’s sugar) (5 oz.)
1 cup light brown sugar (7-1/2 oz.)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin, canned (8 oz.)
2 cups all-purpose flour (9 oz.)
1 cup whole wheat pastry flour (4-3/8 oz.)
1 teaspoon baking soda
1 teaspoon salt
12 ounces milk chocolate chips (not semisweet)
Heat the oven to 375 degrees F.
Using a mixer, beat the butter and both sugars, until the mixture is light and fluffy. Add cinnamon and pumpkin pie spice, mixing until combined. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together both flours, baking soda, and salt. On low speed, beat the flour mixture a little at a time into the pumpkin batter, until completely combined. Stir in the chocolate chips.
Scoop the cookie dough with a #40 scooper/disher (or scant 2 Tbsp) onto parchment covered baking sheets, 2-inches apart, Bake for 10-12 minutes, or until the cookies are browned around the edges (they will seem slightly underdone). Remove the baking sheets from the oven; then remove the cookies, with the parchment paper, onto wire racks to cool completely.